Chicken With Gingered Apricot Sauce Recipes

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CHICKEN WITH APRICOT-GINGER SAUCE



Chicken With Apricot-Ginger Sauce image

The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out.

Provided by teresas

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (2 lb) chicken breasts, boneless and skinless
2 tablespoons butter
2 tablespoons oil
1 inch piece fresh ginger, peeled
1 3/4 cups apricot nectar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water
1 green onion, sliced

Steps:

  • Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
  • Remove from pan, place on serving dish, top with sauce.
  • Apricot-Ginger Sauce:.
  • Make sauce while chicken is cooking.
  • Cut ginger into wafer-thin slices, then into shreds.
  • Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.

CHICKEN WITH GINGERED APRICOT SAUCE



Chicken with Gingered Apricot Sauce image

Categories     Chicken     Ginger     Sauté     Low Cal     Apricot     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1/2 cup all purpose flour
1 teaspoon ground coriander
4 skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
8 dried apricots, thinly sliced
2 large green onions, sliced
1 cup canned low-salt chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons apricot preserves
1 tablespoon honey
2 teaspoons soy sauce
3/4 teaspoon ground ginger

Steps:

  • Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
  • Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

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